Colorful Chicken Breast

Name: Colorful Chicken Breast
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Chicken breast; 50g Green Edamame; 2s Shiitake Mushrooms; 1 piece Red Bell Pepper; a little ginger; Some Cooking Wine; Some Oyster sauce; Some Corn flour; Some Salad oil; Some salt; Some sesame oil; Some pepper

by Sister Slow

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

I have always hated making chicken breast because it is always fired, so I don’t buy it at home. Later, I read a professional book that said that pork will change color and become old at low high temperature (about 85 degrees Celsius, I forgot to be specific). Therefore, when frying shredded pork meat slices, they must be smashed to prevent nutrient loss and taste deterioration caused by direct heating.

Chicken, fish meat contains higher egg whites than pork, beef and mutton, so the temperature of maturation is lower. In response to these, I tried to use the method of sizing, heating the pan with cold oil and turning off the heat. The meat is still quite tender. "

Colorful Chicken Breast

1. Use a V-shaped knife to cut the red pepper in half at the 1/3 position

2. Remove the seeds inside and use it as a container.

3. Green edamame boiled in water.

4. Cut chicken breasts into cubes.

5. Add appropriate amount of oyster sauce, cooking wine and cornstarch.

6. Add salad oil, stir, and let stand for 10 minutes.

7. Pour the cold oil in the hot pan and turn off the heat. Pour the chicken into the pan and wait patiently without turning it. Otherwise the pulp will stick to the pan. And lower temperature can better preserve nutrients. After all the color changes, take it out and set aside.

8. A little minced ginger chokes the pot.

9. Dice the mushrooms, diced red pepper and stir-fry until 8 mature.

10. Pour in the fried chicken breasts, add salt, pepper, and a small amount of sesame oil, and stir from the pot.

Tips:
1) Chicken is natural MSG, so there is no need to add MSG, chicken essence or the like, adding it will only destroy the original taste.

2) Heat the pan with cold oil, roast slowly at low temperature until the meat changes color, transform it on one side and then stir-fry on the other side.

3) When mixing stir-frying, boil the water for the hard-to-cook first, and put the easy-cooked one later.